It's always fun to eat (finger food = awesome. In fact, I like to make many non-finger foods into finger foods as well).
And it can be super healthy or super indulgent, depending on your mood/ lifestyle/ how many drinks you've had.
This particular dip (while not super-photogenic) is really pretty healthy, especially if you use vegetable dippers. (Though I did just try it with a bagel chip and that might have to triumph over veggies at the moment) I also made some roasted baby carrots as another dipping option.
What you need:
1 cup low fat cottage cheese (I used 1 %)
1-2 teaspoons olive oil
15 thin slices of "de-fatted" pepperoni (see below)
2 whole heads roasted garlic
3-4 tablespoons fat-free Greek yogurt
1/3 cup canned artichokes (if using oil packed, omit that olive oil above)
1/4 cup sun-dried tomatoes (again, if using oil packed, omit that olive oil above)
Splash of red wine vinegar
2-3 tablespoons grated good-quality Parmesan cheese
Spices: Season-All, garlic powder, oregano, thyme, and black pepper, to taste (this is what I had, Italian seasoning would be a good substitute for the Season-All if you have it)
To "de-fat" your pepperoni (this step also makes it crispy and probably better for the dip):
Place pepperoni slices in a single layer across a baking sheet or toaster oven pan. Broil on high for 5-10 minutes, or until pieces have shrunk substantially but not burnt. Drain fat and sop up the rest from the slices with a paper towel.
For the rest of the dip:
Blend everything in food processor or blender. Let sit for half an hour or so in the frig. Serve with dippers of choice, such as:
- Cucumber slices
- Red bell pepper slices
- Roasted cauliflower or broccoli florets
- Baby carrots, raw or roasted
- Bagel or pita chips
- Toasted baguette slices